Claude P. Champagne - Concepedia

Author

Claude P. Champagne

Also Known As

C .P. CHAMPAGNE, C P Champagne, C. Champagne, C. P. Champagne, C.P. CHAMPAGNE, C.P. Champagne, CLAUDE P. CHAMPAGNE, Champagne C., Claude Champagne, Claude P CHAMPAGNE

217

Publications

8.3K

Citations

H-Index

Concepts

All Affiliations

Agriculture and Agri-Food Canada Université Laval Saint-Hyacinthe Research and Development Centre Institut National de la Recherche Scientifique McGill University

About

Claude P. Champagne is an author at Agriculture and Agri-Food Canada specializing in microbiology, health sciences, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	34	58	3.1K
2	Medicine	22	37	1.9K
3	Public Health	17	25	1.2K
4	Engineering	15	18	724
5	Natural Sciences	1	1	10

Claude P. Champagne

129

Publications

Citations

H-Index

Page 1

	Year	Citations
Antibacterial and antiviral activity of camel milk protective proteins El Sayed I. El Agamy, R. Ruppanner, Amin Ismail, Journal of Dairy Research Camel MilkAnimal ScienceAntiviral ActivitySerologic TestingBovine Lz	1992	255
Strategies to improve the functionality of probiotics in supplements and foods Claude P. Champagne, Adriano G. Cruz, Mônica Daga Current Opinion in Food Science PrebioticsNutritionProbioticDysbiosisFood Function	2018	251
Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation Edward R. Farnworth, Isabelle Mainville, Marie-Line Desjardins, International Journal of Food Microbiology ProbioticFood FermentationHealth SciencesLactic Acid BacteriaSoy Yogurt Formulation	2007	203
Microbial, physical and sensory properties of yogurt supplemented with lentil flour Fatemeh Zare, Joyce I. Boye, Valérie Orsat, Food Research International Food FermentationFood AnalysisFood MicrobiologySensory PropertiesMicrobiology	2011	156
Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses Claude P. Champagne, Nancy Gardner Food Research International NutritionProbioticDysbiosisFood SpoilageGastroenterology	2008	139
Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus Claude P. Champagne, Julia M. Green-Johnson, Yves Raymond, Food Research International ProbioticFood FermentationHealth SciencesLactic Acid BacteriaBacteriology	2009	135
Microentrapment of probiotic bacteria in a Ca<sup>2 +</sup>-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model Alexandra Reid, Jean-Christophe Vuillemard, Michel Britten, Journal of Microencapsulation	2005	133
Polyphenolic compounds as functional ingredients in cheese Jaejoon Han, Michel Britten, Daniel St‐Gelais, Food Chemistry Food ChemistryFood Bioactive CompoundFood AnalysisPolyphenolic CompoundsPolyphenolics	2010	131
Membrane formation by interfacial cross‐linking of chitosan for microencapsulation of <i>Lactococcus lactis</i> Anne Groboillot, Claude P. Champagne, Graham D. Darling, Biotechnology and Bioengineering Membrane FormationEngineeringInterfacial Cross‐linkingLactic Acid BacteriaBiotechnology	1993	127
Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria Claude P. Champagne, Francine Mondou, Yves Raymond, Food Research International Microbial InactivationShelf LifeFood SpoilageLactic Acid BacteriaStorage Temperature	1996	123

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